A sea of color and taste

People :

4

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 2 cans of oysters
  • 8 large scallops
  • 8 sheets of tomato confit
  • 200g cooked green beans
  • 200g tender broad beans
  • 1 bunch of wild asparagus
  • Olive oil
  • 2 cloves garlic
Preparation
  1. In a frying pan with a drizzle of olive oil, sauté the garlic with the beans and wild asparagus, for 3-4 minutes.
  2. Meanwhile on a flat-top grill with a pinch of salt, fry the scallops for a couple of minutes until golden brown.
  3. Serve the scallops topped with tomato confit and oysters, and with sautéed beans on the side.
You can use any vegetable you like, or make a vegetable cream. A lightly grilled fish goes great with oysters and makes a great contrast.

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Easy